Pecan Pie Chocolate Cheesecake | Makes 6-8 Slices

Name: Pecan Pie Chocolate Cheesecake | Makes 6-8 Slices with Tony's Chocolonely Milk Caramel Sea Salt Chocolate Bar
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 125 grams Speculoos Biscuit Crumb; 1 unit(s) Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar; 150 grams Creme Fraiche; 80 grams Salted Caramel Sauce; 50 grams Pecan Nut Halves; 2 sachet(s) Maple Syrup; 30 grams Butter

with Tony's Chocolonely Milk Caramel Sea Salt Chocolate Bar

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Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Using Tony's Chocolonely Milk Caramel Sea Salt Chocolate Bar for extra deliciousness, this Pecan Pie Chocolate Cheesecake is easy to whip up and sure to impress guests.

Tony’s Chocolonely exists to end all forms of exploitation in the cocoa industry.

Tags:

New

Allergens:

Gluten

•Soja

•Milk

•Tree nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

125 grams

Speculoos Biscuit Crumb

(Contains: Gluten, Soja May contain traces of: Latte)

1 unit(s)

Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar

(Contains: Soja, Milk)

150 grams

Creme Fraiche

(Contains: Milk)

80 grams

Salted Caramel Sauce

(Contains: Milk)

50 grams

Pecan Nut Halves

(Contains: Tree nuts May contain traces of: Sesamsamen, Schalenfrüchte, Erdnüsse)

2 sachet(s)

Maple Syrup

Not included in your delivery

30 grams

Butter

Nutritional information

Energy (kJ)6197 kJ

Energy (kcal)1481 kcal

Fat97.8 g

of which saturates48.7 g

Carbohydrate135.9 g

of which sugars95.4 g

Dietary Fibre2 g

Protein14.4 g

Salt1.9 g

Trans Fat0.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Small sauce pan

Instructions

a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat. When melted, remove from the heat.

b) Add the speculoos biscuit crumbs to the melted butter and mix until the crumbs are completely coated.

c) Spoon the mixture into a lined 20cm cake tin and pat the crumbs down with the back of a spoon to make the base.

d) Pop into the fridge to firm up while you make the tart filling.

a) Set aside the largest 'Tony's' piece of the Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar to decorate your tart with before serving. Chop the remaining chocolate into small pieces.

b) Place a small saucepan on medium heat and add the chopped chocolate, creme fraiche and half the salted caramel sauce.

c) Mix until the chocolate has fully melted, 2-4 mins, then leave to cool, 5 mins.

a) Once cooled, pour the chocolate mixture on top of the biscuit base and set in your fridge for 3-4 hours or ideally overnight.

b) Once the cheesecake has set, in a small bowl, combine the pecans, maple syrup and remaining salted caramel sauce.

c) Evenly arrange the pecan halves on top of your cheesecake, keeping the remaining maple syrup and caramel mixture in the bowl. Place the reserved 'Tony's' chocolate into the centre.

d) Brush the maple-caramel mixture over the pecans, then pour the remaining mixture over the top of the cheesecake for a shiny glaze. Remove your cheescake from its tin to finish.

Enjoy!